DIRECTIONSPlace the Quick Cooker Fluted Cake Pan on the wire stand. Add the caramel to the bottom of the pan, and lightly spray the sides of the pan with the Kitchen Spritzer. Wisk all the cake ingredients together in a small bowl and evenly distribute the batter on top of the caramel.

Whisk the egg, egg yolk, and sour cream together in the Small Batter Bowl. Add the remaining custard ingredients and mix until well combined. Slowly pour the custard mixture on top of the cake batter.Pour 1 cup (250 mL) of water into the inner pot of the Quick Cooker and lower the pan into the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 15 minutes and press START.Carefully lift the pan out and remove it from the wire rack.* Let the cake to cool in the pan for 1 hour before releasing. Use the Cake Tester & Releaser to loosen the cake from the pan. Carefully invert the pan onto a serving dish. Serve immediately or refrigerate for about an hour before serving.Use the Cake Tester & Releaser to run along the pan, then invert onto a serving dish and serve or refrigerate for an hour before serving.Yield:8 servingsNutrients per serving:U.S. nutrients per serving (1 slice): Calories 360, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 115 mg, Sodium 360 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 25 g, Protein 9 g

Cook's Tips:If you’re baking your Chocoflan, preheat your oven to 350°F (180°C). Add 1" (2.5 cm) of hot water to the 10" (25-cm) Nonstick Fry Pan and place the Quick Cooker Fluted Cake Pan into the pan. Bake for 1 hour, or until the Cake Tester & Releaser inserted into the center of the cake comes out clean. Continue as the recipe directs in step 5.

DIRECTIONSFor the crust, combine the graham cracker crumbs, butter, and sugar in small bowl; mix well. Press the crumb mixture evenly into the bottom of the Springform Pan.

For the filling, beat the cream cheese in a large mixing bowl until smooth. Add the cornstarch, vanilla, eggs, and sugar; beat with an electric mixer on medium speed just until incorporated. Pour the filling over the crust and spread evenly. Cover the top of the pan with foil.

Pour the water into the inner pot of the Quick Cooker. Place the wire rack into the inner pot with all three feet touching the bottom. Place the pan into the wire cradle and lower onto the wire rack. Lock the lid, select the DESSERT setting, and press START.

When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Press CANCEL.

Carefully lift the pan out and remove the foil.* The center of the cheesecake should appear nearly set when you shake it gently. The center will firm as it cools. Wait for the cake to cool completely, then loosen the collar of the pan. Cover the cheesecake with foil or plastic wrap and refrigerate for 3 hours or overnight.

For the sauce, combine the cornstarch and water in the inner pot of the Quick Cooker. Stir in the strawberries, sugar, and juice. Set the Quick Cooker to SEAR and press START. Cook uncovered for 3–5 minutes, or until slightly thickened, stirring frequently.** Press CANCEL. Remove the sauce and pour into a small bowl. Cover and refrigerate until chilled.

Related Products

Quick Cooker

Make one-pot dinners fast with our Quick Cooker—Pampered Chef's 16-in-1 pressure cooker. Pressure cooking can reduce cook times by up to 70%, and you can even cook frozen foods without thawing. There are 16 preprogrammed settings for everything from meat, rice, and beans to desserts, so you can take the guesswork out of cooking. It’s perfect for tender, succulent meals in a fraction of the time it takes to slow cook.

The Quick Cooker was designed with your safety in mind: The steam-release valve is positioned away from the button so your hands are away from hot steam, and it was designed to stay cool even when food is cooking. The carrying handles let you securely move or store the Quick Cooker when it’s not in use.

​DIRECTIONSPreheat the oven to 350°F (180°C). Brush the Donut Pan with oil.

For the donuts, combine the flour, sugar, spice, baking soda, and salt in a medium bowl. Add the remaining ingredients and whisk until just combined.

Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing.

Meanwhile, combine the sugar and spice in small resealable bag. Add several warm donuts to the bag and toss to coat. Repeat with the remaining donuts.

Cook's Tips:You can substitute apple juice for apple juice concentrate. Add 1 cup (250 mL) of apple juice to a small saucepan. Bring it to a boil and simmer for 9–11 minutes, stirring occasionally, until the liquid reduces to ½ cup (125 mL).

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Donut Pan

​There's no need for a deep fryer: You can make a dozen baked donuts in the Donut Pan! Make your own custom flavors, or gluten- and allergen-free creations that are hard to find in stores. You'll always know what's in your homemade breakfasts!

Details

Each 3-tbsp well makes a 2¾" donut. 16" x 11".The carbon-steel material is oven-safe to 450°F and heats quickly. Plus, it's durable and made to last.The nonstick coating ensures an even bake, easy release, and effortless cleanup.Blue enamel exterior coating gives the pan a gorgeous look.Safe to use in conventional and convection ovens, or place in the refrigerator or freezer.Hand wash only.Three-year guarantee.

Place the Quick Cooker Fluted Cake Pan on the wire stand and brush it with the oil. Pour ½ cup (125 mL) of the cake batter into the pan and spread along the bottom. Pour the filling on top of the batter and top with the remaining cake batter.

Pour 1 cup (250 mL) of water into the inner pot of the Quick Cooker and lower the pan into the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 20 minutes and press START.

When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

Carefully lift the pan out and remove it from the wire rack.* Let the cake cool in the pan for 10 minutes before releasing. Use the Cake Tester & Releaser to loosen the cake from the pan. Carefully invert the pan onto a cooling rack.

While the cake is cooling, prepare the glaze by combining the powdered sugar and milk in a small bowl.

​RELATED PRODUCTS

Make one-pot dinners fast with our Quick Cooker—Pampered Chef's 16-in-1 pressure cooker. Pressure cooking can reduce cook times by up to 70%, and you can even cook frozen foods without thawing. There are 16 preprogrammed settings for everything from meat, rice, and beans to desserts, so you can take the guesswork out of cooking. It’s perfect for tender, succulent meals in a fraction of the time it takes to slow cook.

The Quick Cooker was designed with your safety in mind: The steam-release valve is positioned away from the button so your hands are away from hot steam, and it was designed to stay cool even when food is cooking. The carrying handles let you securely move or store the Quick Cooker when it’s not in use.

​​MAKING A HOMEMADE CHOCOLATE CHIP COOKIE IN A SKILLET IS EASIER, AND ARGUABLY MORE DELICIOUS THAN BAKING THEM IN THE OVEN. YOU DON’T HAVE TO SCOOP OUT INDIVIDUAL COOKIES, AND THE CAST IRON GIVES THE COOKIE A CRISP CRUST WITH A SOFT, CHEWY CENTER.​

DIRECTIONSPreheat the oven to 375°F (190°C). Coarsely chop the chocolate bar and set aside ¼ cup (60 mL) of the chocolate.

Beat the butter, sugars, and salt together in a large bowl with an electric mixer.

Add the egg and vanilla, then beat to combine.

Add the flour and baking soda and beat until a smooth dough is formed. Mix all but the reserved chocolate from step 1 into the dough.

Spread the dough onto the bottom of the 10" (25-cm) Cast Iron Skillet. Top with the reserved chocolate and bake for 25–28 minutes, or until the edges are dark brown and a toothpick inserted in the center comes out clean.

Let the cookie cool in the pan for at least 5 minutes before cutting. Serve with ice cream, if desired.

​10" CAST IRON SKILLET

​THIS CAST IRON SKILLET IS TIMELESSNew! Cast iron is a cornerstone of cooking and has a well-deserved place in modern kitchens. It’s meant to be used often, loved forever, and passed down through generations.

Our 10" skillet comes preseasoned, so you can start using it right away on most heat sources. And its natural, nonstick surface gets better and better the more you use it.

The 10" pan is just right for corn breads and cobblers. Cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready. It’s also heat-safe to 650°F so it holds up to searing, sautéing, baking, frying, broiling, grilling, and even campfire cooking. There’s no need to be gentle, metal tools won’t damage it either.

The two, low-profile pour spouts let you easily drain off pan juices whether you’re left- or right-handed. With the cooking traditions and durability of cast iron comes a certain weightiness, but not to worry, our skillet has two handles to help you lift and carry it.

Directions:
​
Preheat your waffle iron, spray with non stick cooking spray and set aside.In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
Add the egg yolk mixture to the dry ingredients and mix well.
Fold in the egg whites.
Pour the batter onto your hot waffle iron and cook according to manufacturer's directions**
Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.

1 - Place an oven rack in the center of the oven. Preheat the oven to 170 degrees F or the lowest setting on the oven. Line a rimmed heavy baking sheet with a silicone baking mat. ​2 - Place the strawberries, agave and lemon juice in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet. Spread the puree evenly leaving a 1-inch border around the edge of the baking sheet using a spatula.3- Bake until the center of the puree has set and is not sticky when touched, 6 to 7 hours.4- Cut into 1-inch-wide strips using scissors and roll up between strips of parchment paper.5 - Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.

INSTRUCTIONSPreheat your waffle iron as directed.In a medium mixing bowl, add the flour, sugar, baking powder, and salt. Use a whisk to combine. Make a small well in the center of the dry ingredients.In a second medium bowl, use a hand mixer to beat the egg whites until they form stiff peaks.Add the egg yolks, oil, and milk to the well, and use the whisk to slowly combine the wet and dry ingredients. Stir well until very few lumps remain.Fold in the beaten egg whites, taking care not to over-mix.Pour the batter into your waffle iron according to manufacturer’s directions.When the waffle is done cooking, carefully place it on a wire rack to cool, taking care not to stack the waffles on top of each other. Repeat with remaining batter.Serve waffles hot with your favorite topping or garnish.

InstructionsPreheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes.Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring until you reach your desired color. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean.Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.Prepare cream cheese frosting.​Frost cooled cupcakes immediately before serving.

To make the butternut purée: Heat oven to 350 degrees.Halve the squash lengthwise and scrape out the seeds. Drizzle each side of squash with olive oil and salt. Bake until the squash is fork-tender, 60 to 70 minutes, or longer depending on the size of the squash.Let squash cool completely, then use a spoon to scrape out the flesh. Using a blender, purée the squash. Measure out 2 cups purée and reserve the remainder for another use. (If not making the muffins right away, you can store the squash purée in the fridge overnight.)While the butternut squash is baking, make the crustCrust:Using a food processor, coarsely grind the pecans with the butter, syrup and salt.Press the pecan mixture into a 9-inch pie plate. Place in the freezer for 15 minutes, then bake in the 350-degree oven until firm, 8 to 10 minutes. Set aside while making the pie filling.

Filling:​Using a stand mixer fitted with the paddle attachment, beat together the squash purée and brown sugar. Add the remaining ingredients and beat until combined.

Transfer to the pie crust and place on a baking sheet. Bake in the 350-degree oven until the filling is set, 60 to 70 minutes. If the edges start to get too browned, cover them with aluminum foil. Let pie cool and serve slightly warm or at room temperature.

Directions:In a small bowl, stir together the sugar and cinnamon and set aside.To make the cookie dough, stir together the dry ingredients.In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle.Preheat oven to 375 degrees F.Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

Directions:Preheat the oven to 350 degrees F.Line a baking sheet with a silicone baking mat or parchment paper.Put the chocolate in a microwave-safe bowl and melt it in the microwave using 15-20 sec bursts.Stir and let cool.With electric mixer, mix sugar and butter in a large bowl until completely combined.With the mixer on low, slowly add in the cooled chocolate. Scrape the bowl and mix again.Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together.Add it in scoops to the mixing bowl with the mixer on low.Scrape the bowl and mix one final time until all combined.Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are fluffy, 11 to 12 minutes.Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.Once cool, sprinkle generously with powdered sugar.​

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